相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)
Wensheng Yao et al.
FOOD CHEMISTRY (2022)
Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits
Ziping Ai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS
Kangyi Zhang et al.
JOURNAL OF FOOD BIOCHEMISTRY (2022)
Collaborative analysis combining headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish
Jingna Wu et al.
FLAVOUR AND FRAGRANCE JOURNAL (2021)
The experimental study and modelling the drying kinetics of mussels using ultrasound assisted vacuum drying
Ozlem Gokce Kocabay
JOURNAL OF THE INDIAN CHEMICAL SOCIETY (2021)
The change characteristics in moisture distribution, physical properties and protein denaturation of slightly salted silver carp (Hypophthalmichthys molitrix) fillets during cold/hot air drying processing
Dawei Yu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage
Yuduan Diao et al.
INTERNATIONAL JOURNAL OF REFRIGERATION (2021)
Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters
G. Jeevarathinam et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as affected by different drying methods
Rui-Lin Yang et al.
SCIENTIFIC REPORTS (2020)
Performance analysis and mathematical modelling of banana slices in a heat pump drying system
Cuneyt Tunckal et al.
RENEWABLE ENERGY (2020)
Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata)
Pierrick Stevant et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying
Xiaowei Shi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)
Nina Gringer et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase
Xiujin Guo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Innovative technologies for producing and preserving intermediate moisture foods: A review
Liqing Qiu et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds
Viji Pankyamma et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat
Asli Aksoy et al.
FOODS (2019)
Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
Jiahui Zhang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Quality characteristics of cold-dried beef slices
Elif Aykin-Dincer et al.
MEAT SCIENCE (2019)
Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds
Pellegrino Conte et al.
BIOSYSTEMS ENGINEERING (2019)
Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying
Qing Sun et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose
Qinqin Chen et al.
FOOD RESEARCH INTERNATIONAL (2018)
Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS
Yu Guo et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2018)
Use of low-field-NMR and MRI to characterize water mobility and distribution in pacific oyster (Crassostrea gigas) during drying process
Shasha Cheng et al.
DRYING TECHNOLOGY (2018)
Smart NMR Method of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying
Weiqiao Lv et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review
Roopesh M. Syamaladevi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet
Jun-Li Xu et al.
JOURNAL OF FOOD ENGINEERING (2016)
Low-Field Nuclear Magnetic Resonance (LF NMR H-1) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)
Carla da Silva Carneiro et al.
JOURNAL OF FOOD ENGINEERING (2016)
Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods
Lin-Lin Qi et al.
DRYING TECHNOLOGY (2014)
Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods
Yingqiang Wang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Infrared heating in food processing: An overview
Kathiravan Krishnamurthy et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Energy efficiency improvements in longan drying practice
N. Tippayawong et al.
ENERGY (2008)
分享论文
